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Meat, Northern, Eastern and Western France

Pork cheeks in brown ale with mashed potatoes

Pork cheeks in brown ale with mashed potatoes is a braised dish for 4 people, ready in 3 hours 10 minutes including 2 hours 30 minutes of slow cooking, rated easy, at €3.50 per person. The key is the long, gentle simmer that turns the cheeks fork tender, paired with homemade mash to soak up the sauce.

A dish that takes its time, pork cheeks gone fork tender in brown ale with homemade mash to scoop up every drop.

Pork cheeks in brown ale with mashed potatoes
Total time
3 h 10
Difficulty
Easy
Cost per person
€3.50
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Pork cheeks have a texture that falls apart on its own after a long simmer, quite different from a roast or a chop. The brown ale brings a light bitterness and caramel notes, smoothed out at the end with a spoonful of brown sugar. It's a dish that asks for few hands on steps but plenty of time, the pot does the work while you get on with your day.

It's the kind of dish for a slow Sunday in fall or winter, when you want to come home to a kitchen that's been smelling good for hours. Kids love the creamy mash that soaks up the sauce, and adults get to enjoy meat so tender they barely need a knife. Mon Chou likes to slot this into a weekend menu, since most of it can be made ahead.

The ingredients

4 people

Butcher

  • Pork cheeks 1 kg

Fruits and vegetables

  • Onion 3
  • Thyme 3 sprigs
  • Potatoes 1 kg

Pantry

  • Brown ale 33 cl
  • Beef stockoften in the pantry 20 cl
  • Brown sugaroften in the pantry 1 tbsp
  • Flouroften in the pantry 1 tbsp
  • Bay leavesoften in the pantry 2
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 15 cl
  • Butter 60 g

Allergens Gluten, Lactose

The step by step recipe

  1. Brown the pork cheeks on all sides in hot oil, then set them aside. 12 min

    Only flip the cheeks once they release easily from the pan on their own.

  2. Soften the sliced onions in the pot, dust with flour and brown sugar, stir for a minute.

    The onions should turn golden and translucent, that's where the sweetness comes from.

  3. Pour in the beer and stock, add the cheeks back with the thyme and bay leaves, cover and let simmer over very low heat. 2 h 30

    The meat is done when it mashes easily with a spoon.

  4. Meanwhile, cook the peeled potatoes in salted water. 25 min

    Start them in cold water so they cook through without falling apart.

  5. Mash the potatoes with the hot milk and butter, then serve with the cheeks generously coated in sauce.

    Use a potato ricer rather than a blender, the mash stays light.

Our tips to get it right

  • Pick a brown ale that isn't too bitter, like an abbey style or a classic Belgian brown, to keep the sauce balanced.
  • Don't salt the meat too early before searing, it will draw out moisture and brown less well.
  • If the sauce is still thin at the end of cooking, pull out the cheeks and reduce it over high heat for a few minutes before serving.

The variations

  • Swap the brown ale for an amber beer for a milder, less bitter sauce.
  • For a beef version, use beef cheeks instead and add about an hour to the cooking time.
  • For kids in a hurry, serve the shredded meat over pasta instead of mash, it's a nice change and just as popular.

What to serve it with

  • Celery root mash alongside
  • Braised endives on the side
  • A glass of the same brown ale

Storage

Pork cheeks keep for 3 days in the fridge in a sealed container, and the sauce actually tastes better the next day. The dish freezes well for up to 2 months, though the mash doesn't freeze as nicely. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you use a different beer instead of brown ale?

Yes, an amber beer works well and gives a less bitter sauce. For an alcohol free version, beef stock mixed with a spoonful of balsamic vinegar mimics the caramelized bitterness.

Can this be made a day ahead?

It's actually recommended, the meat and sauce taste even better after resting overnight in the fridge. Reheat gently on the stove and make fresh mash before serving.

Why add brown sugar to the sauce?

Brown sugar rounds off the natural bitterness of the brown ale at the end of cooking. One spoonful is enough, adding more risks making the sauce too sweet.

How do you know the pork cheeks are cooked enough?

The meat should mash easily with a spoon without resisting. If it's still firm after 2 hours 30 minutes, keep simmering on very low heat in 20 minute increments.

How long does it take to make pork cheeks in brown ale with mashed potatoes?

Count 3 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in pork cheeks in brown ale with mashed potatoes?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pork cheeks in brown ale with mashed potatoes cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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